Haw. Code R. § 4-44-12 - Standards for fruit preserves or jams and fruit jelly

(a) As used in this section:

"Fruit jelly" means the jellied foods each of which is made from a mixture composed of not less than forty-five parts by weight of one of any combination of not more than five varieties of fruit juice ingredients to each fifty-five parts by weight of optional ingredients. Fruit juice and optional ingredients are specified in section 150.140(b) and (c) of Title 21, Part 150, Fruit Butters, Jellies, Preserves, and Related Products, Code of Federal Regulations, as amended April 1, 1984, which is made a part of this section.

"Fruit preserves or jams" means preserve or jam, each of which is made from a mixture composed of not less than forty-five parts by weight of one fruit ingredient to each fifty-five parts by weight of optional ingredients. Fruit and optional ingredients are specified in section 150.160(b) and (c) of Title 21, Part 150, Fruit Butters, Jellies, Preserves, and Related Products, Code of Federal Regulations, as amended April 1, 1984, which is made a part of this section.

(b) The United States Standards for Grades of Fruit Jelly, effective September 3, 1979, and the United States Standards for Grades of Fruit Preserves (or Jams), effective January 4, 1980, are made a part of this section.

Notes

Haw. Code R. § 4-44-12

[Eff 5/29/81; am and comp 3/24/86] (Auth: HRS § 147-57) (Imp: HRS §§ 147-52 and 147-53)